Empty My Fridge
#shorts Vegetarian Enchilada Casserole
Ingredients
- Oil1 tbsp
- Onion1 cup
- Bell pepper1 cup
- Jalapeño chili1
- Garlic3
- Black bean · canned15 oz
- Enchilada sauce10 oz
- Sweet corn · frozen1 cup
- Chili powder1 tsp
- Cumin · ground½ tsp
- Corn tortilla6
- Cheese · shredded1 cup
- Cilantro½ cups
- Avocado1
- Sour cream½ cups
- Lime1
Instructions
- Preheat the oven to 400°. Heat oil in an 11-inch cast-iron or ovenproof skillet over medium-high heat. Cook the onion and peppers, stirring, until tender, 2–3 minutes.
- Add the garlic and jalapeño and cook for another minute. Stir in the corn, beans, enchilada sauce, chili powder and cumin, then the tortilla strips.
- Simmer uncovered over medium heat until the tortilla strips soften, 3–5 minutes.
- Sprinkle the cheese on top and bake uncovered for 5 to 7 minutes, until the sauce is bubbly and the cheese has melted. Garnish with cilantro.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
GarlicOnionCheeseBell pepperLimeSour creamTortillaSweet corn
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